Job Description
Job Location: Hoosick Banquet LLC - Troy, NY 12180
Position Type: Salary
Salary Range: $70,000.00 - $80,000.00 Salary/year
Job Category: Hospitality - HotelCOME JOIN OUR AMAZING TEAM!
We are pleased to share the benefit options that we offer:
- Paid Time Off
- 401K Investment
- Associate Development Plan Opportunities
- Internal Promotion Opportunities
- Medical, Dental, Vision, Voluntary Benefits, FSA and HSA Account options
- Associate Travel Program Discounts
Manage the food and beverage departments of the hotel to include food preparation, food service and lounge service to ensure standards of operation and quality are maintained, and maximize the food and beverage profits of the hotel.
Duties:
- Oversee 35,000 square foot banquet operation.
- Oversee and direct Banquet Manager, Banquet Captain, Banquet Servers, Banquet Housemen, & Restaurant staff.
- Maintain standards of food and beverage quality and guest service quality as established by system operations and regional management.
- Achieve budget revenues, control expenses, and maximize profitability within all areas of the food and beverage department.
- Develop, implement and maintain local food and beverage marketing programs for the hotel; participate in and maintain system-wide food and beverage marketing programs and promotions.
- Assist Executive Chef with menu design and concepts.
- Develop the annual departmental operating budget.
- Maintain inventory control procedures.
- Manage department to be in compliance with company policies and procedures and all local state and federal laws and regulations.
- Schedule all employees under direct supervision and monitor scheduling of indirect subordinates to ensure proper levels of staffing and expertise.
- Assume the responsibility for the overall hotel operation in the absence of the General Manager.
- Provide direction, support and development opportunities to staff.
- Responsible for development of the department’s annual budget; monitor and report variances against plan; keep track of labor costs and related expenses.
- Serve as member of Executive Committee/Management Team, Manager on Duty (when required) and work with other management personnel in establishing and implementing hotel service standards to achieve maximum profitability and efficiency.
- Customarily and regularly directs the work of at least two or more other full-time employees or their equivalent.
Authority to hire or fire departmental employees
